Frutti di Mare

This dish captures the soul of coastal Italian cooking, where simplicity meets the bold flavors of the ocean.

Tender shrimp, briny clams, sweet squid, and mussels all simmer together in a garlicky, spicy tomato sauce, tossed gently with pasta and kissed with white wine and fresh herbs.

It’s the kind of meal that transports you—rustic, vibrant, and deeply satisfying. Whether you’re entertaining guests or just craving something truly special, this seafood pasta delivers elegance without the fuss.

Why People Will Love Frutti di Mare recipe:

Elegant yet approachable – Combines high-end seafood ingredients with a rustic, comforting pasta base, making it perfect for both weeknight dinners and special occasions.

Layers of flavor – From garlicky olive oil to spicy arrabiata sauce and the briny depth of shellfish, every bite delivers complexity and balance.

True taste of the coast – Brings the spirit of Mediterranean seaside dining straight to your kitchen with fresh shrimp, mussels, clams, and squid.

Impressive presentation – A vibrant medley of seafood atop glossy pasta, garnished with fresh herbs and lemon wedges, creates a visually stunning plate.

Customizable spice level – The red pepper flakes allow you to easily adjust the heat to suit your preference—from gently warming to fiery hot.

Nutritionally satisfying – Packed with lean protein, heart-healthy olive oil, and antioxidant-rich tomatoes and herbs.

Crowd-pleaser – Whether serving seafood lovers or adventurous eaters, this dish always feels like something special and indulgent.

One-pan harmony – All components are cooked in one large skillet, making cleanup minimal while infusing the seafood with rich, layered flavor.

Key Ingredients:

Mixed Shellfish (Clams & Mussels): These ocean treasures bring a natural brininess and sweet chew, releasing savory juices as they steam—creating the foundation of flavor for the entire dish.

Wild Shrimp: Tender and juicy, shrimp add richness and body. Their slight sweetness balances the heat and acidity in the sauce.

Squid Tentacles: Delicate yet bold in texture, squid offers a unique, slightly firm bite that sets this seafood pasta apart. It soaks up the garlic and wine beautifully.

Garlic & Red Pepper Flakes: This aromatic duo builds the flavor base—garlic infuses the oil with warmth while the chili adds a subtle, lingering heat.

White Wine: A splash of dry white wine introduces acidity and complexity, lifting the seafood and enhancing the sauce’s depth.

Arrabiata Sauce: Spicy and tomato-rich, this sauce is the heart of the dish. It binds all the elements together with bold Mediterranean character.

Extra Virgin Olive Oil: A good-quality oil enriches the entire dish with fruity notes and a velvety finish, enhancing the seafood without overpowering it.

Fresh Basil or Italian Parsley: These fresh herbs add brightness and contrast, cutting through the richness and tying the dish to its coastal Italian roots.

Expert Tips:

Cook seafood in stages for perfect texture:

Shellfish, shrimp, and squid all have different cooking times. Begin with clams and mussels (which take longer to open), then layer in shrimp, and finish with squid. This staggered method prevents rubbery textures and ensures each element is tender and flavorful.

Use dry white wine and reduce slightly:

A dry wine like Pinot Grigio or Sauvignon Blanc adds acidity to balance the richness of the olive oil and seafood. Let it simmer briefly to concentrate flavor without overpowering the dish.

Infuse the oil slowly:

Heat garlic and red pepper flakes gently in olive oil over medium-low heat. This slow infusion coaxes out the aromatic oils from the garlic without burning it, creating a more complex base.

Don’t skip the pasta water:

The reserved starchy water is a secret weapon—it helps the sauce cling to the pasta and seafood, creating a silky, restaurant-quality finish.

Finish the pasta in the sauce:

Instead of simply pouring the sauce on top, toss the pasta and seafood together in the pan. This step allows the flavors to marry and soak into the pasta.

Use high-quality seafood, fresh or frozen:

Fresh seafood is ideal, but frozen works beautifully if fully thawed and patted dry. Avoid pre-cooked seafood, which can overcook quickly and lack flavor integration.

Let the sauce complement, not drown:

Arrabiata sauce should coat the seafood and pasta without overwhelming. You want to taste the sea—balance is key.

Garnish just before serving:

Add fresh herbs and lemon wedges right at the end. Heat dulls their brightness, and the lemon juice adds a pop that enhances the dish’s natural acidity.

Frutti di Mare

Ingredients

¾ lb pasta

¼ cup extra virgin olive oil

4 cloves garlic, grated

1 tsp red pepper flakes, plus more to taste

1 lb clams and mussels, (mixed), cleaned well

½ cup white wine

1 lb wild shrimp, peeled

½ lb squid tentacles

sea salt, to taste

arrabiata tomato sauce*, made in advance, (see Recipe Notes for recipe)

To Serve:

⅓ cup fresh basil leaves, (or chopped Italian parsley)

1 lemon, sliced into wedges

Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package instructions. Drain and set aside 1 cup of the cooking water for later.

Sauté Aromatics:

In a large skillet over medium-low heat, warm the olive oil. Add the garlic and red pepper flakes, stirring just until fragrant—be careful not to let the garlic brown.

Cook Clams and Mussels:

Add the cleaned clams and mussels to the skillet and give them a quick toss. Pour in the white wine and cover with a lid. Let steam for about 1 minute until the shells begin to open.

Add Shrimp:

Stir in the shrimp and cover again. Cook for another minute, just until the shrimp are turning pink.

Add Squid:

Once the clams and mussels have opened and the shrimp are almost done, add the squid tentacles. Cook uncovered for another 30 seconds until they curl and are tender.

Season and Sauce:

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Taste and adjust with sea salt as needed. Warm the arrabiata sauce in a separate pan, then pour it over the seafood. Stir gently to coat.

Combine Pasta:

Add the cooked pasta directly into the skillet with the seafood and sauce. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.

Finish and Serve:

Transfer to a serving platter. Drizzle with a little extra olive oil and top with fresh basil or parsley. Serve immediately with lemon wedges on the side.

Important Notes When Making Frutti di Mare:

Shellfish must be properly cleaned and alive before cooking:

Scrub clams and mussels under cold water, remove beards, and discard any that are cracked or stay open after tapping—they may be dead and unsafe to eat.

Do not overcook the seafood:

Timing is critical. Shrimp turn rubbery when overcooked, and squid becomes chewy if left too long on the heat. Add each seafood component only when the previous one is nearly done.

Freshness is key to flavor and safety:

Because this dish is seafood-forward, using the freshest ingredients possible makes a huge difference. If fresh isn’t available, use frozen—but ensure it’s thawed and dried thoroughly to prevent excess water in the skillet.

The sauce should be bold but not overpowering:

Arrabiata adds spice and richness, but its role is to support, not mask, the delicate flavors of the seafood. Use it sparingly at first and adjust as needed.

Salt cautiously:

Between the salted pasta water, the briny seafood, and the sauce, the dish naturally carries a fair amount of salt. Always taste before adding more.

Choose pasta that holds sauce well:

Long noodles like linguine or spaghetti are traditional, but even short types like rigatoni work as long as they’re al dente. Avoid overcooking—pasta should hold up to tossing in the sauce.

Use a wide skillet or sauté pan:

A large surface area allows the seafood to cook evenly and prevents overcrowding, which could lead to steaming instead of sautéing.

Serve immediately for best texture:

This dish doesn’t hold or reheat well. Prepare all components in advance and cook everything just before serving to preserve texture and flavor.

How To Enjoy Frutti di Mare After Cooking

Serve Immediately While Hot

Frutti di Mare is best served the moment it’s done. The seafood is at its peak texture—tender, juicy, and flavorful—and the sauce is glossy and vibrant. Avoid letting it sit, as the pasta can absorb too much sauce and the seafood may become overcooked.

Plating for Impact

Use shallow pasta bowls or a large serving platter. Twirl the pasta into nests using tongs for a restaurant-style presentation. Gently arrange the clams, mussels, shrimp, and squid on top for visual appeal. Spoon any remaining sauce from the pan over the seafood.

Finish with Freshness

Before serving, drizzle a bit of high-quality extra virgin olive oil over the top for richness and shine. Add a generous sprinkle of freshly chopped basil or Italian parsley, and don’t forget lemon wedges on the side—guests can squeeze fresh citrus over their portion to brighten the flavors.

Pair with the Right Drink

Wine: Serve with a chilled glass of dry white wine like Pinot Grigio, Verdicchio, or Vermentino. These wines have crisp acidity that cuts through the richness and complements the seafood.

Non-Alcoholic Option: A sparkling water with lemon or a citrusy mocktail also works beautifully.

Offer a Side or Two (Optional)

While the dish stands alone beautifully, you can elevate the experience with:

Crusty bread: Perfect for sopping up every drop of sauce.

Light salad: A simple arugula or mixed greens salad dressed with lemon and olive oil adds contrast without overwhelming.

Savor the Layers

Encourage diners to take a moment to enjoy the aroma before diving in. Each bite should carry a bit of pasta, a touch of seafood, and a hint of sauce—together they tell the full story of the dish.

Nutrition Information

For one serving of Frutti di Mare,

Assuming the recipe serves 4 people and includes pasta, mixed seafood, olive oil, arrabiata sauce, and garnishes:

Frequently Asked Questions (FAQs) with answers for Frutti di Mare:

Can I use frozen seafood instead of fresh?

Yes, frozen seafood works well—just make sure it’s fully thawed and patted dry before cooking. Excess moisture can dilute the sauce and prevent proper searing.

What type of white wine is best for this recipe?

Choose a dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino. Avoid sweet wines, as they can conflict with the savory and spicy elements of the dish.

How can I make the dish less spicy?

Simply reduce or omit the red pepper flakes in both the oil infusion and the arrabiata sauce. You can also use a mild tomato sauce in place of arrabiata for a more gentle flavor.

What can I substitute for squid if I don’t have it?

You can use bay scallops, chunks of firm white fish (like cod or halibut), or more shrimp. Just be sure to adjust the cooking time to avoid overcooking.

How do I know when the clams and mussels are cooked properly?

They’re done when their shells open fully during steaming. Discard any that remain closed after cooking—they’re likely not safe to eat.

Would you like a second set of FAQs focused more on technique or ingredient preparation?

Why is it important to cook the seafood in stages rather than all at once?

Each type of seafood cooks at a different rate—clams and mussels take longer to open, shrimp cook quickly, and squid can become rubbery if overdone. Adding them gradually ensures each one is tender and perfectly cooked.

How do I avoid overcooking the garlic when sautéing?

Use medium-low heat and stir constantly. As soon as the garlic becomes fragrant and turns pale golden, proceed to the next step. Burned garlic turns bitter and can ruin the base flavor of the dish.

Can I prepare any components of this dish ahead of time?

Yes. You can cook and refrigerate the arrabiata sauce in advance. Also, prep and clean your seafood ahead of time, and store it chilled until ready to cook. However, cook the pasta and assemble everything just before serving for best texture.

How do I get the sauce to coat the pasta evenly?

Add the cooked pasta directly into the skillet with the seafood and sauce. Toss everything together with a splash of reserved pasta water, which helps emulsify and bind the sauce to the noodles.

What’s the best pan to use for cooking this recipe?

A wide, deep skillet or sauté pan works best. It provides enough surface area to cook seafood evenly without overcrowding, and allows the sauce to reduce properly without steaming the ingredients.